Homemade doughnuts

Name: Homemade doughnuts
Total time: 10500 s
Yield: 10 doughnuts
Cuisine: Pakistani
Ingredients: 1/2 cup heavy cream; 1/2 cup whole milk; 1/4 cup granulated sugar; 1 teaspoon active dry yeast; ¾ tsp kosher salt; 2 cup all-purpose flour; Extra flour for rolling; Oil for frying; 1 cup + 6 tablespoon powdered sugar; ½ teaspoon vanilla extract; 2 tablespoon milk; A tiny pinch of salt; ½ cup powdered sugar; ¼ cup dark cocoa powder; A tiny pinch of salt; ¼ teaspoon vanilla extract; 7 teaspoon whole milk

Naheed Baig @cook_18590907

karachi

Homemade Donuts are easier to make than you might think! And yes, I’m talking about soft and fluffy fried yeasted donuts, dressed in your choice of vanilla or chocolate glaze or fondant topers
#Fondant

Naheed Baig @cook_18590907

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Ingredients

2 hours 55 min

10 doughnuts

Dough
1/2 cup heavy cream
1/2 cup whole milk
1/4 cupgranulated sugar
1 teaspoon active dry yeast
¾ tsp kosher salt
2 cup all-purpose flour
Extra flour for rolling
Oil for frying
Vanilla Glaze
1 cup + 6 tablespoon powdered sugar
½ teaspoon vanilla extract
2 tablespoonmilk
A tiny pinch of salt
Chocolate Glaze
½ cup powdered sugar
¼ cup dark cocoa powder
A tiny pinch of salt
¼ teaspoon vanilla extract
7 teaspoon whole milk

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Steps

2 hours 55 min

1

Add cream, milk and sugar to a small saucepan and bring the mixture to a simmer over medium heat stirring occasionally. Turn off the heat and let the mixture cool down to below 110°F.
2

Sprinkle active dry yeast over the liquid surface and let it bloom for 10 - 15 minutes, the mixture should puff up
3

Add the flour and salt to a stand mixer bowl and stir to distribute. Add the yeast mixture to the flour mixture and knead with the dough hook on speed 2 for about 5 minutes
4

Oil a glass bowl and your hands. Scrape the dough out of the mixing bowl and shape it into a ball in your hands and place it in the oiled bowl.
5

Cover, and let rise in a warm place for 1 - 2 hours until at least more than double size
6

Turn the dough out onto a lightly floured surface and roll out to about ½” thick. Use a 3” round cookie cutter to cut out the donuts and use a 1 ½” round cookie cutter to cut out the donut holes
7

Reshape the dough including the donut holes into a ball and let it rest for about 10 - 15 minutes before you roll it back out and again and cut into more donuts. Continue to do this until you have cut out all of the donuts. Or leave the donut holes if you’d like.
8

Heat the oil in a heavy pot to 360°F, use a thermometer to monitor the temperature during frying as you may need to adjust the heat, try to keep the temperature between 350°F - 375°F.
9

Drop 3 - 4 donuts into the hot oil, depending on the size of your pan, and fry until golden brown, flipping the donuts halfway through cooking. Don’t crowd the pot.
10

Remove the donuts from the hot oil and rest them on a wire rack placed over a baking sheet to drain excess oil or simply place them on some paper towels to absorb the excess oil.
11

To make the vanilla glaze, whisk together powdered sugar, salt, vanilla extract and milk in a small mixing bowl until smooth.
To make the chocolate glaze, whisk together powdered sugar, cocoa powder, salt, vanilla extract and milk in a small mixing bowl until smooth.
12

Dip the donuts into the glaze of your choice and place them on a wire rack placed over a baking sheet to allow excess glaze to drip off
13

Fondant decoration
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